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|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
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|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
4
|
0
|
Proper eating, tasting, drinking, or tobacco use |
No |
No
|
No |
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed several employee food and drinks sitting out on prep table when first entering kitchen. |
|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P Observed two food employees wash hands and turn off faucet, as well as dispense paper towels, with bare hands. CDI - Educated employees on proper handwashing procedure. Employees rewashed hands properly. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
Yes |
4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P Observed automatically calibrated QUAT sanitizer at 3-compartment sink reading 50 ppm. PIC emptied out compartment and refilled it with fresh sanitizer but it is still reading 50 ppm. CDI - Sanitizer compartment emptied out and filled with bleach/water mixture for sanitizer until QUAT sanitizer is repaired. Provided PIC with some chlorine test strips. VR to be done by 10/8/20. |
|
19
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed marinera in hot well holding at 105F and one cup of pizza sauce in warmer holding at 119F. CDI - Marinera was reheated to 195F and cup of pizza sauce was voluntarily discarded. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P REPEAT. Observed 8 metal pans of shredded mozzarella cheese in WIC maintaining temperatures of 44F-46F. All were prepped yesterday. Also observed all TCS items in WIC maintaining temperatures of 42F. Air temperature of unit is reading 38F. PIC stated WIC door was open for a while this morning while preparing food. CDI - All shredded cheese voluntarily discarded. Items have dropped to 41F. VR to be done by 10/8/20.
***This is the 4th consecutive cold holding violation. RCP issued.*** |
|
22
|
2
|
Time as a Public Health Control: procedures and records |
Yes |
Yes
|
Yes |
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed all items in pizza prep top unit placed on TPHC and PIC provided written procedures for pizza sauce, cheese pizzas, and pepperoni pizzas, but not for the pizza prep unit. TPHC template was provided the last two inspections. Also observed pizza sauce placed out at room temperature at 10:30am, but the TPHC board says it was taken out at 11:30am. CDI - Template was provided again; EHS will follow up to make sure it is filled out. Time stamp for pizza sauce corrected. VR to be done by 10/8/20. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
Yes |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf REPEAT. Observed 8 metal pans of shredded mozzarella cheese in WIC that were cooling from yesterday but all pans were covered with a lid and stacked up on top of each other. All items were maintaining temperatures of 44F-46F. CDI - All shredded mozzarella voluntarily discarded. Discussed with PIC proper cooling methods.
***RCP issued.*** VR to be done to follow up. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed several boxes of cheese stored on floor of WIC.
No signature needed due to COVID-19 guidelines. |
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